Peanut Butter Oat Muffins Recipe
Peanut Butter Oat Muffins Recipe photo by Taste of Home

Peanut Butter Oat Muffins Recipe

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"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
TOTAL TIME: Prep: 15 min. Bake: 15 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 15 min.
MAKES: 12 servings


  • 1-1/4 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Dash ground cinnamon
  • 1 egg
  • 1/4 cup peanut butter
  • 1-1/4 cups milk
  • 1/2 cup chopped peanuts
  • Whipped topping and additional peanuts, optional

Nutritional Facts

1 serving (1 each) equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 247 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired. Yield: 1 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Oat Muffins in Quick Cooking May/June 2004, p48

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Reviewed Jan. 16, 2016

"Not bad. I could think of some other muffin recipes I'd rather make that I thought were better."

Reviewed Feb. 20, 2015

"I made these gluten free by substituting gf flour and they were wonderful. The whole family loved them and wanted more - in process right now!"

Reviewed Jan. 5, 2015

"Wow, these are super yummy! I changed a few things (my husband always laughs at how incapable of actually following a recipe I really am!) because we only eat organic and/or non-GMO foods. I used all natural peanut butter, and since the consistency was a little stickier than if I had used commercial, I added about 1/4 cup of extra oats. I also used half all-purpose flour and half whole wheat flour. My husband and I both have bad teeth from a childhood of bad oral hygiene, so nuts of any kind are usually a bad idea for us. Instead, I used 1/2 cup of raisins. I love cinnamon, so I mixed cinnamon and sugar in a little bowl and sprinkled some on the top of each muffin before baking them. So yummy, and with all the healthy tweaks, I can feed these to my children for an easy, guilt-free breakfast. As far as muffins sticking to the papers, it usually means the muffins were baked just a teensy bit too long. It took me a while to figure out that my oven is hotter than it reads, but I don't know by how much. I can't seem to figure that part out. When I bake things, I start checking them about 1/3 of the time before they are supposed to be done, and then every two minutes afterwards until they are done. It can be a little time-consuming, but at least all my effort and time don't end up wasted."

Reviewed Jul. 18, 2014

"I had read the comments about these muffins being bland so I added chocolate chips. I also left out the peanuts since one family member doesn't like nuts. The results were very good. They were more filling than regular muffins because of the oatmeal."

Reviewed Mar. 6, 2013

"Oh so yummy! Whole wheat flour works great.

~ Theresa"

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